Blackberry Lemon Curd Dutch Baby Pancake
A Dutch Baby is basically a skillet pancake. And boy are they delicious. Its like a pancake/cake hybrid. And one of the beautiful things about a Dutch Baby is how versatile they are. Ever year for Christmas breakfast we make a caramelized apple and cinnamon Dutch Baby. You could do it with Banana's Fosters or pretty much anything you could think up. But for today's scrumptious post, I have made a heavenly blackberry and lemon curd Dutch Baby. Are you drooling yet? Sure, it doesn't have magenta frosting (although not aired, that was requested by none other than Bobby himself) or sprinkles (requested by Giada), but it has crazy good flavor. And not crazy like I am crazy... And it is also intended to be family size and not "ginormous food". So for better or worse, here it is. :)
This magical pancake puffs up to vertical heights in your oven and absorbs all of the deliciousness of it's fillings, making for the perfect bite every time. Your friends and family may think you're fancy, but the truth is you need little more than a blender and a cast iron skillet. All of the baking ingredients get blended together and you add your fruit or fillings of choice into the skillet with your batter. I did make a lemon curd whip for this dish, but that is also quite easy. To me blackberries and lemons are natural companions. You get the sweet and juicy blackberry juice, coupled with the acidic and tart lemon, and your taste buds are doing the happy dance. Let me tell you about this deceptively lemon curd whipped cream. It is to die for. That smooth and silky whipped cream that you know and love, combined with the slightest kiss of tart and sugary lemon. Mmmmm. And although this Dutch Baby is traditionally served as breakfast in the Pottinger home, it could also be served as a dessert. (I don't like mine overly sweet as a pancake, so you will want to add an extra 1/4 cup of sugar, or more, if you are going for the dessert take on this tasty treat.)
My presentations and Dutch Baby landed me in this seat where I was mentored by Bobby and Giada. EEEEEEKKKK.
I then tried to kill everyone (not really) with my unwashed chicken fingers (literally). I had a great presentation, good smelling and looking food. But we are going to have to guess on the flavors since the goal is to avoid salmonella.
But my presentations, in the end, were enough to keep me around till next week. Final four everyone!
For the Dutch Baby
1 1/2 cups bread flour
1 1/2 cups whole milk
1 tbsp vanilla extract
2 tbsp white sugar
1/3 12 oz container lemon curd (4 oz, the other 8 oz go into the whip)
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp all spice
2-3 tbsp butter
12 oz blackberries (more for garnish if desired)
zest and juice of 1 lemon (reserve some zest for garnish if desired)
2 tbsp white sugar
1. Place your cast iron skillet into the oven at 425 degrees. Allow it to sit in there for 5-10 minutes so that the whole thing gets hot.
2. While your skillet is heating up, combine eggs, milk, flour, vanilla extract, 2 tbsp sugar, lemon curd, nutmeg, cinnamon and all spice in a blender and blend for 45-60 seconds.
3. In a mixing bowl, stir together zest and juice of 1 lemon, the blackberries and 2 tbsp of white sugar.
4. Carefully remove your hot cast iron skillet from the oven and add 2-3 tbsp of butter. All it to melt and brown (10 seconds or so).
4. Pour your batter into the skillet, it should bubble a little from the heat.
5. Evenly disperse your blackberries through out the Dutch Baby and carefully return it to the oven.
6. Bake for roughly 25 minutes. (It may be a little more or a little less, depending on the size of your skillet. Mine is 12", but a 10" cast iron skillet is also acceptable.
For the Lemon Curd Whipped Cream:
1 cup of heavy whipping cream
2/3 of a 12 oz jar of lemon curd (8 oz)
1/2 tbsp vanilla extract
1. While your Dutch Baby is baking away in the oven, go ahead and get that velvety and luscious lemon curd whipped cream started.
2. Get out your Kitchenaid Stand Mixer with the whipping/whisk attachment.
3. Add the heavy whipping cream, the lemon curd and the vanilla and set it at a3 or 4. Whip together for 3 minutes or so. You want it to firm up but still be smooth and creamy. If you over whip, it will start to separate, we don't want any of that nonsense. :)
Plate with extra blackberries, lemon curd whipped cream and lemon zest.